Pumpkin-Black Bean Soup

This soup is phenomenal! Every time I serve it to guests, I am asked for the recipe. It freezes well, so I I double the recipe and half portion into freezer containers for lunch throughout the week.

Pumpkin-Black Bean Soup
Adapted from Cooking Light

1 1/2 cups drained diced canned tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1 teaspoon olive oil
Cooking spray
1 1/2 cups finely chopped onion
1 teaspoon ground cumin
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can pumpkin
1 cup (4 ounces) crumbled queso fresco (Feel free to use feta or any other tangy cheese you like)
1/2 cup sliced green onions
Pumpkinseed kernels (optional)

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Yield: 6 servings